RED ONION CHUTNEY Traditional Jams & Preserves Caramelise the onions first to make the chutney dark and sticky, with a wonderful flavour. INGREDIENTS METHOD Makes 1.35kg/3lb 1. Place the onions and chilli in a frying pan with the bay leaves and olive oil and cook gently over 1.35kg/3lb red onions, peeled and a medium heat for about 20 minutes or until the chopped into short, thin slices onions are dark and sticky. 1 red chilli (including the seeds), 2. Put the caramelized onions into a preserving chopped into short thin slices pan and add the sugar, vinegars, garlic, spices and 2 bay leaves salt and pepper. Heat gently, stirring continuously 3 tbsp olive oil until the sugar has dissolved completely. 200g/7oz soft brown sugar 3. Continue to simmer the mixture for about 2-3 3 tbsp balsamic vinegar hours, or until the liquid has reduced and the 90ml/3fl oz brown malt vinegar chutney has thickened, stirring occasionally to 2 garlic cloves, crushed prevent it sticking to the bottom of the pan. 1 tsp ground cinnamon 4. Remove from the heat, ladle into hot, sterilized 1tsp freshly grated nutmeg jars and seal immediately. Label with the contents 1 tsp ground ginger and date once the chutney has cooled down. 2 tsp ground coriander 2 tsp salt 1 tsp freshly ground black pepper This chutney will improve with keeping, so leave it for about a month before opening. It is delicious with soft cheese.